Shared Flashcard Set

Details

HM 450
Final exam
112
Education
04/28/2008

Additional Education Flashcards

 


 

Cards

Term
Restaurant websites need an appealing, user-friendly design and functionality, including accessiblity and interactivity.
Definition
TRUE
Term
The visual appeal of the building and parking area are important to potential guests.
Definition
TRUE
Term
Equal employment opportunity (EEO) is recruitment, selection and promotion practices, which are open, competitive and based on merit
Definition
TRUE
Term
Using part-time workers results in giving less training
Definition
FALSE
Term
Most restaurants divide their technology into two parts:  back and front of the house
Definition
TRUE
Term
Employee meals are treated as a taxable benefit by the IRS
Definition
FALSE
Term
Task analysis can be converted into job instructions, which can serve not only as a guide to new employees but also as a quality assurance measure
Definition
TRUE
Term

The handheld device used to enter inventory amounts into the system is called a:

a. PDA

b. LAN

c. POS

d. SQL

Definition
a. PDA
Term

The normal pouring cost for beer is:

a. 10 percent

b. 15 percent

c. 20 percent

d. 25 percent

Definition
d. 25 percent
Term

When a series of related responsibilities are written down in an organized form, they constitute a:

a. task analysis

b. job specifications

c. job descriptions

d. job analysis

Definition
c. job description
Term

Technological improvements have made it possible to do a restaurant's food cost percentage in about _____ of the time is used to take and with more accuracy.

a. one-quarter

b. half

c. one-third

d. three quarters

Definition
c. one-third
Term

Liquor pouring costs should be ____ to ____ percent of sales.

a. 10 to 15

b. 16-20

c. 25-30

d. 30-35

Definition

b. 16-20

Term

About ____ percent of Fortune 1000 companies have significant e-learning initiatives underway

a. 65

b. 75

c. 85

d. 95

Definition
c. 85
Term

On school days, minors of what age may only work a maximum of 3 hours per day, 18 hours per week: on nonschool days, 8 hours per day, 40 hours a week?

a. 12 and 13

b. 13 and 14

c. 14 and 15

d. 15 and 16

Definition
c. 14 and 15
Term

In most full-service restaurants, the largest variable cost is:

a. Labor costs

b. food costs

c. beverage costs

d. benefits

Definition
a. labor costs
Term

Several restaurants use the ______ to assist in managing the restaurant - it aids from planning to control.

a. Red Book

b. Blue Book

c. Black Book

d. Yellow Book

Definition
a. Red Book
Term

According to the Census Bureau ___out of ____ employees are considered disable.

a. 1,3

b. 1,4

c. 1,5

d. 1,6

Definition
c. 1,5
Term

The most useful source of employees is:

a. referrals by reliable present employees

b. classified ads

c. job fairs

d. local partnerships

Definition
a. referrals by reliable present employees
Term

The first goal for an orientation program is to:

a. explain and show what is expected of employees

b. ensure that employees know what to do and who to aske when unsure

c. explain the company history, philosophy, mission, goals, and objectives

d. none of the above

 

Definition
c. explain the company history, philosophy, mission, goals, and objectives
Term

Closely related to role playing, which has been around a long time, which of the following is a technique that depicts the right way to handle personnel problems, shows how to interview and evaluate applicants and demonstrates decision making?

a. behavior modeling

b. awareness training

c. learner controlled instruction

d. coaching

Definition
a. behavior modeling
Term

The word "manage" implies:

a. purpose

b. mobilization of resources

c. Punishment

d. A and B

Definition
D. A and B
Term

Employee development programs dea with:

a. perspectives

b. attitudes

c. feelings

d. all of the above

Definition
d. All of the above
Term

Behavior modification theory urges:

a. an immediate reward for whatever behavior is desired

b. an immediate punishment for undesirable behavior

c. no rewards

d. B and C

Definition

a. an immediate reward for whatever behavior is desired

Term
French cuisine includes literally hundreds of sauces but basically, there are eight "mother" or leading sauces, each with a number of variations.
Definition
FALSE
Term
Fusion cuisine is a blending of the techniques and ingredients of two different cuisines - such as Japanese and French
Definition
TRUE
Term

In costing an inventory, the LIFO system costs the item at the price paid for the merchandise purchased last.

Definition
TRUE
Term
The cooking line is the most important part of the kitchen layout
Definition
TRUE
Term
Various kinds of dining room service organization exist, the server/busser combination being the most common
Definition
TRUE
Term
Ambiance is often ranked as the most important factor in restaurant selection by patrons opposed to service
Definition
TRUE
Term
In many restaurants, servers are selected, in large part, based on appearance - the best looking women and the handsomest men
Definition
FALSE
Term
Today, a reasonable sales split is about 25 to 30 percent beverage sales and 70 to 75 percent food sales.
Definition
TRUE
Term
The speed rack holds all of the top shelf liquor
Definition
FALSE
Term
In the food and beverage industry, it is estimated that 50 percent of employees steal regardless of the controls in place.
Definition
FALSE
Term
The legislation that governs the sale of alcoholic beverages is called dream stop litigation
Definition
FALSE
Term

Symptoms of staph appear in:

a. 1 to 2 hours

b. 2 to 6 hours

c. 6 to 12 hours

d. immediately

Definition
b. 2 to 6 hours
Term

WHich of the following causes a majority of the tourist symptoms commonly experienced in developing nations?

a. Salmonella

b. Staph

c. E.coli

d. Ebola

Definition
c. E.coli
Term

Velvety smooth sauces made from either thickened veal, fish, or chicken stock are called:

a. Veloute

b. Bechamel

c. Espagnole

d. Hollanaise

Definition
A. Veloute
Term

In some establishments, everone sstares tips on a fixed-ration basis (including the kitchen), a practice common in Europe and the Middle East; this is called the:

a. TRONC (truck or box) system

b. LIFO system

c. Tipping out system

d. FIFO system

Definition
a. TRONC (truck or box) system
Term

Which of the following is not one of the seven commandments of customer service?

a. Bend the rules

b. Lie if need be

c. Be a fantastic fixer

d. None of the above

Definition
B. Lie if need be
Term

What is the "hands-in-the-pocket" policy?

a. no matter how obnoxious a patron becomes, never consider being physical in handling the situation.

b. Servers should keep their hands in their pockets when not taking an order

c. Bussers and servers should always immediately put extra tips in their pockets when given to them.

Definition
a. no matter how obnoxious a patron becomes, never consider being physical in handling the situation.
Term

Which of the following types of lighting is favorable in a dinner house?

a. Recessed lighting

b. bright lighting

c. high lighting

d. low lighting

Definition
d. low lighting
Term

In order for any sparkling wine to called "champagne" it must come from:

a. Italy

b. Portugal

c. California

d. France

Definition
d. France
Term

Red wine gains its color during which of the following processes?

a. Crushing

b. racking

c. fermentation

d. filtering

Definition
c. fermentation
Term

Sherries, Ports, Madeira's, and Marsala's are fortified wines, meaning they:

a. are fermented for a longer period than any other type of wine

b. are fermented for a shorter period than any other type of wine

c. are flavored with herbs, roots, flowers, and barks

d. have had brandy or wine alcohol added to them

Definition
d. have had brandy or wine alcohol added to them
Term

The most popular varietal red wines include all but which of the following?

a. Cabernet Sauvignon

b. Zinfandel

c. Merlot

d. Pinot Grigio

Definition
d. Pinot Grigio
Term
Public relations are efforts to make the public favor the restaurant without resorting to paid advertising
Definition
TRUE
Term
The mission of a restaurant is reviewed and changed as often as necessary
Definition
FALSE
Term
Commercial banks take more risks than other lending facilities because they have the largest pool of money to draw from
Definition
FALSE
Term
Fixed costs change proportionately according to sales
Definition
FALSE
Term
The rapid-turnover style of restaurant generally has a high check average, but produce a low sales volume
Definition
FALSE
Term
Double taxation occurs when the profits of a corporation are taxed and are then passed on to the owners, where the profits are again subject to taxation as individual income
Definition
TRUE
Term
Under the law, all businesses are operated as proprietorships, partnerships, or corporations
Definition
TRUE
Term
THe owner of the land on which a restaurant sits gets a depreciation allowance
Definition
FALSE
Term

Which of the following is finding out what guests want and providing it at a fair price that leaves a reasonable profit?

a. positioning

b. segmenting

c. sales

d. marketing

Definition
d. marketing
Term

One marketing technique is the SWOT analysis, it stands for:

a. strengths, weaknesses, opportunities and threats

b. segmenting, weaning, optimizing, training

c. strengths, weaning, optimizing, training

d. segmenting, weaning, opportunities and threats

Definition
a. strengths, weaknesses, opportunities, and threats
Term

There is a ____ percent success rate of the SBA loans to restaurants.

a. 25

b. 55

c. 45

d. 65

Definition
d. 65
Term

Which of the following is not a source of collateral for a bank mentioned in the text?

a. real estate

b. savings account

c. life insurance

d. automobiles

Definition
d. automobiles
Term

Loans cannot be made at more than ____ percent interest over the prime lending rate.

a. 2.25

b. 2.50

c. 2.75

d. 3.00

Definition
c. 2.75
Term

A standby amount of cash to open the restaurant and to get through possibly several unprofitable months of operation is called:

a. capital

b. profit

c. collateral

d. income

Definition
a. capital
Term

Banks want assets that they can take if a loan is not repaid, this is called:

a. swindling

b. collateral

c. negotiating

d. capital

Definition
b. collateral
Term

Keogh plans make it possible for a self-employed person or someone who has come from self-employment to put up to ___ per year or ___ percent of the annual income from the self-employment into a tax-sheltered retirement plan.

a. $30,000; 33

b. $20,000; 33

c. $20,000; 25

d. $30,000; 25

Definition
d. $30,000; 25
Term

Workers' compensation insurance is:

a. Federally mandated but administered by the states

b. not federally mandated but administered by the states

c. federally mandated and administered

d. optional

Definition
a. federally  mandated but administered by the states
Term

The law that was designed to increase wages and increase employment by reducing the hours of the average workweek is called the:

a. Americans with Disabilities Act

b. Fair Labor Standards Act

c. Federal Equal Pay Act

d. Age Discrimination in Employment Act

Definition
b. Fair Labor Standards Act
Term

If the owners of a corporation do not want to accumulate after-tax income in the corporation, or if its shareholders are in low tax brackets or have personal tax loses, which of the following corporations is ideal?

a. "P"

b. "S"

c. "L"

d. "LL"

Definition
b. "S"
Term

Which of the following bans discrimination based on race, religion, color, sex, and national origin:

a. fair labor standards act

b. civil rights act

c. federal equal pay act

d. age discrimination act

Definition
b. civil rights act
Term

The simplest business entity, for tax purposes is the:

a. sole proprietorship

b. limited liability corporation

c. partnerships

d. corporations

Definition
a. sole proprietorship
Term
Federal law stipulates that businesses (including restaurants) may not misrepresent what they are selling
Definition
FALSE
Term
Open kitchens are decreasing in popularity due to various disadvantages
Definition
FALSE
Term
Dinner-house menus separate similar entrees: beef in one section, seafood in another.
Definition
TRUE
Term
Restaurateurs are letting the menu drive business, and many change menus and prices four times a year
Definition
TRUE
Term
A table d'hote menu offers a selection of several dishes from which patrons choose to make a complete meal at a fixed price
Definition
TRUE
Term
Product specification sneed only be reviewed, not reset, each time food is ordered.
Definition
TRUE
Term
Operators use food and labor costs as a combination known as prime cost, which should be close to 55 to 60 and of sales.
Definition
TRUE
Term
Kitchen floors are usually covered with quarry tile, marble, terrazzo, asphalt tile, or sealed concrete.
Definition
TRUE
Term
Carpeting in kitchens is permitted by building codes but not advisable
Definition
FALSE
Term
The number-one cause of restaurant accidents is slipping and falling
Definition
TRUE
Term
Egonomics is the applied science of equipment design intended to reduce staff fatique and discomfort.
Definition
TRUE
Term
The microwave oven should never be used in a restaurant kitchen
Definition
FALSE
Term

There are two basic components of value creation:

a. what you provide and what you charge for it.

b. what you make for profits and what you charge for a product

c. what your guests want to pay for an item and what you charge for it

d. none of the above

Definition
a. what you provide and what you charge for it
Term

The difference between the sales price and the cost of the item is called the:

a. ratio of expenditure

b. contribution margin

c. overhead expenses

d. disbursement margin

Definition
b. contribution margin
Term

The area set aside for kitchens costs about ____ percent more than in a standard kitchen.

a. 10

b. 15

c. 20

d. 25

Definition
d. 25
Term

Food is prepared and rapidly chilled to prevent bacterial growth and is available in portions of various sizes during the:

a. sous-vide method

b. cook-chill process

c. sous-chill process

d. a and b

Definition
b. cook-chill process
Term

Restaurant equipment is generally thought to have a life expectancy of about:

a. 1 year

b. 3 years

c. 7 years

d. 10 years

Definition
d. 10 years
Term

according to the text, after being purchased restaurant equipment may drop as much as ____ percent in value.

a. 80

b. 85

c. 90

d. 95

Definition
a. 80
Term

McDonald's restaurants are built around a:

a. griddle

b. convection oven

c. deep fryer

d. a and c

Definition
d. a and c
Term

As additional items are placed in the oven, heating or cooking time may increase by ____ percent or more per item.

a. 25

b. 50

c. 75

d. 90

Definition
c. 75
Term

Because evaporative coolers have no need of compressors, they operate at approximately ____ percent of the cost of operating a refrigerated air-conditioning unit of similar cooling capacity.

a. 10

b. 15

c. 20

d. 25

Definition
d. 25
Term

Operators who frequently use canned fruits or vegetables perform can-cutting tests, usually in the:

a. fall

b. spring

c. summer

d. winter

Definition
a. fall
Term

Par stocks are:

a. the reasonable amount of items to have on hand

b. stock points that indicate more items should be ordered

c. none of the above

d. a and b

Definition
a. the reasonable amount of items to have on hand
Term

The length of time an item can be stored without appreciable loss of quality or weight is called ____.

a. mainenance period

b. freshness time

c. shelf life

d. safety period

Definition
c. shelf life
Term
Emeril Lagasse is thought to be the father of the modern restaurant.
Definition
FALSE
Term
Centralization increases the costs of order taking, food preparation, and accounting.
Definition
FALSE
Term
Casual dining is less popular than the other types of restaurants because it does not fit the societal trends of a more relaxed style.
Definition
FALSE
Term
Family restaurants grew out of the coffee shop style restaurant.
Definition

FALSE

Term
Concept comprises everything that affects how the patron views the restaurant:  public relations, advertising, promotion, and the operation itself.
Definition
TRUE
Term
Loss of the right to use a name means changing signs, menus, and promotional material
Definition
TRUE
Term
There is no such thing as a completely new restaurant concept
Definition
TRUE
Term
You should never name a restaurant after its owner.
Definition
FALSE
Term

Which of the following was located in New York City and is thought to be the first restaurant in America?

a. Delmonico's

b. Julian's Tavern

c. Grand Tavern

d. Julien's Restaurator

Definition
a. Delmonico's
Term

Which of the following involves the least financial risk, yet the psychological risk may be high?

a. building

b. buying

c. managing

d. franchising

Definition
c. managing
Term

A 100-seat restaurant, fully equipped, costs anywhere from:

a. $1,000 to $2,000 per seat

b. $2,000 to 3,000 per seat

c. $5,000 to $6,000 per seat

d. $6,000 to $10,000 or more per seat

Definition
d. $6,000 to $10,000 or more per seat
Term

A land marked study H.G. Parsa at Ohio State University found the actual failure rate of restaurants in Columbus, Ohio was:

a. 59% for a 3-year period

b. 19% for a 3-year period

c. 80% for a 3-year period

d. 10% for a 3-year period

Definition
a. 59% for a 3-year period
Term

Boulanger believed that which of the following was the cure to all sorts of illnesses?

a. vegetables

b. carrot juice

c. thyme

d. soup

Definition
d. Soup
Term

Of the hundreds of types of ethnic restaurants in the United States, which type boasts the largest number?

a. seafood

b. mexican

c. chinese

d. italian

Definition
d. italian
Term

The QSR segment:

a. includes all restaurants where the food is paid for before service

b. offers extensive menus

c. includes all restaurants where the food is paid for after service

d. includes steakhouses

Definition
a. includes all restaurants where the food is paid for before service
Term

The first known quick-service restaurant dates back to the 1870's, when a New York City foodservice establishment called the:

a. Plate House

b. Grand Tavern

c. Subway

d. Delmonico's

Definition
a. Plate House
Term

In the recent past, most food service millionaires have been:

a. managers

b. builders

c. buyers

d. franchisers

Definition
d. franchisers
Term

A concept created by Lettuce Entertain You Enterprise is:

a. Papagus

b. Corner Bakery Cafe

c. Hard Rock Cafe

d. Automat

Definition
a. Papagus
Term

Up to ___ percent of the meals eaten away from home are for utilitarian purposes, while the other ___ percent are for pleasure.

a. 75, 25

b. 90, 10

c. 25, 75

d. 10, 90

 

Definition
a. 75, 25
Term

Surveys show that 40 to 50 percent of all table-service restaurant customers arrive in:

a. Groups of 4

b. Groups of 3 or more

c. Pairs

d. Singles

Definition
c. Pairs
Term

Without a doubt, the most profitable restaurants are in the:

a. Steakhouse category

b. Fast food category

c. Fine dining category

d. Quick service category

Definition
d. quick service category
Term

The magazine Restaurant Business publishes an annual Restaurant Growth Index, the purpose of which is to list:

a. all the new restaurants that opened in the US

b. The best and worst places to open a restaurant in the US

c. New restaurant job openings

Definition
b. The best and worst places to open a restaurant in the US